Baked Mac and Cheese with Poblanos

Name: Baked Mac and Cheese with Poblanos
Prep time: 25 min
Total time: 50 min
Yield: 8 - 10 serving(s)
Ingredients: Cooking spray; 2 poblano peppers (about 8 ounces); Kosher salt and freshly ground black pepper; 1 (16-ounce) package short pasta, such as shells or penne; 1/4 c. (1/2 stick) unsalted butter; 1 shallot, chopped; 1 garlic clove, chopped; 1/4 c. all-purpose flour; 3 c. half-and-half; 2 tbsp. Dijon mustard; 16 oz. extra-sharp Cheddar, grated (about 4 cups), divided; 1 1/2 c. crushed tortilla chips

It doesn't get much tastier than this comfort food delight—unless, of course, you round it out with our Sunday Supper menu ideas below!

By Charlyne MattoxPublished: Jul 26, 2024

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a baking dish of macaroni and cheese with a spoon in it on a wooden table

Becky Luigart-Stayner for Country Living

Yields:

8 - 10 serving(s)

Prep Time:

25 mins

Total Time:

50 mins

Some nights you just want a big bowl of something comforting and tasty, that everyone will want to eat. That's a mac 'n cheese night.

But that doesn't mean it has to be boring! Here, your favorite shells and cheese get just a couple ingredient upgrades that are sure to appeal. Extra sharp Cheddar (get the good stuff) makes a big difference, but the real flavor comes from a couple Tex-Mex additions: poblano peppers (the bigger, cone-shaped, green ones) are mild, but with a lot more flavor than a bell pepper. Then crumbled tortilla chips add just the right kind of satisfying crunch!

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Ingredients

Cooking spray
2 poblano peppers (about 8 ounces)
Kosher salt and freshly ground black pepper
1 (16-ounce) package short pasta, such as shells or penne
1/4 cup (1/2 stick) unsalted butter
1 shallot, chopped
1 garlic clove, chopped
1/4 cup all-purpose flour
3 cups half-and-half
2 Tbsp. Dijon mustard
16 oz. extra-sharp Cheddar, grated (about 4 cups), divided
1 1/2 cups crushed tortilla chips

Directions

1. Step 1Preheat oven to 350°F. Lightly grease a 9- by 13-inch baking dish. Grill poblanos over high heat or cook directly on the flame of a gas burner, turning occasionally, until charred on all sides, 7 to 8 minutes. Transfer to a bowl and cover with plastic wrap. Let sit 5 minutes. When cool enough to handle, use paper towels or the back of a knife to remove the charred skins. Discard stems and seeds and chop flesh.
2. Step 2Bring a large pot of salted water to a boil. Cook pasta two minutes less than the al dente time. Drain.
3. Step 3Melt butter in a medium pot over medium heat. Add shallot and garlic. Season with salt and pepper. Cook, stirring occasionally, until shallots are tender, 2 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly whisk in half- and-half. Cook, stirring occasionally, until slightly thickened, 4 to 6 minutes. Remove from heat and whisk in mustard and 3 cups cheese, 1 handful at a time. Add poblanos and pasta and stir to combine.
4. Step 4Transfer mixture to prepared baking dish. Top with chips and remaining 1 cup cheese. Bake until top is golden brown, 17 to 20 minutes. Let stand 5 minutes before serving.